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The quality of paneer is influenced by several interrelated factors, starting with the quality of raw milk used. Fresh, high-quality milk with adequate fat and protein content is essential for producing paneer with good texture and flavor. Milk that is too old or has been improperly stored can result in paneer that is coarse, crumbly, or has off-flavors. The fat-to-protein ratio in milk significantly affects the yield and firmness of paneer, as higher fat content contributes to a smoother and creamier texture. The method of coagulation is another critical factor. Paneer is usually made ______ _____ ______ _____ __________ _____ _______ ____ __________.
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